Mussels in Cream Wine Sauce

    20 minutes

    This is the best mussels in cream and wine sauce that I've ever had. Easy, fun and a wonderful treat. Serve with crusty bread to mop up the delicious sauce.

    69 people made this

    Serves: 4 

    • 1/2 onion, diced
    • 1 bay leaf
    • 1 clove garlic, chopped
    • 2 tablespoons finely chopped carrot
    • 2/3 cup (170ml) fish stock
    • 2/3 cup (170ml) dry white wine
    • 2kg fresh mussels, scrubbed and debearded
    • 2/3 cup (170ml) thickened cream
    • salt and pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large saucepan combine the onion, bay leaf, garlic, carrot, fish stock and wine. Bring to a boil and cook for about 5 minutes to soften the carrot and onion.
    2. Add the mussels to the boiling mixture, cover and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.
    3. As soon as the mussels have opened remove them with a slotted spoon and set aside. Remove the bay leaf from the broth and stir in the heavy cream. Heat through, but do not boil. Taste and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.
    4. Place mussels into serving dishes and spoon broth over them.

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    Reviews in English (11)


    The best creamy mussel receipe I have tried. I love white wine and cream recipes.  -  29 Jun 2014


    This was ok. I think maybe I should have used a really good quality wine. I used run-of-the-mill plonk, and the flavor suffered as a result. Also, the carrots were a little strange. I probably won't make this again, but thanks anyway.  -  14 Mar 2005  (Review from Allrecipes USA and Canada)


    I should have noted that I use Kame fish sauce. It is 27% salt instead of 50% for the others. Just the right amount in a 140 ml. bottle.  -  13 Dec 2004  (Review from Allrecipes USA and Canada)